Osterianumerouno is a fancy place in the heart of Valpolicella where you can try authentic traditional menus and drink local wines. Osterianumerouno is considered one of the best trattorias in Valpolicella, featuring traditional regional dishes, reinterpreted and lightened by Nicola Mazzucchelli (chef), as well as great wines from the surrounding area. Set among the green hills above Fumane Osterianumerouno rewards diners an unforgettable experience, peaceful and genuine. Guests are greeted by Michele Filippi whose welcoming smile and gracious manner make one feel immediately at home.

Cuisine

The cuisine is easy and tasty. The food is prepared by Niccolò Mazzucchelli simply with the finest ingredients. Our menu is inspired by local and seasonal ingredients, in the vein of a traditional Italian Osteria with a touch of innovation.

gli Ingredienti

Ingredients

Great food need not be elaborate or overwrought, but rather fresh, uncomplicated and well executed in order to get out of the way of the ingredients and find the joy in their innate flavors and qualities. The joy of eating fresh ingredients prepared simple.

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the guardian

Worldwide wine routes

Italy's Valpolicella wine route: top 10 guideVerona's vineyards, once renowned for churning out basic pizzeria plonk, are now producing some of the country's finest reds. From tastings over home-cooked pasta to stays in an 'agriturismo', here are our key picks for a tasty tour of the region.

This is one of those old-fashioned osterie that everyone dreams of discovering. Delicious aromas waft out of the kitchen as you walk in. The wooden bar is packed with winemakers having a drink, either dressed in work overalls or making a good impression on potential customers over lunch. You can try a €2 glass of the house wine, a rustic valpolicella classico from a local village, which the owner buys in demijohns rather than by the bottle, or a refined amarone for €5, made by either Allegrini or Bertani, two of Valpolicella's finest producers, whose wineries are both nearby. The food is traditional Veronese cuisine – simple, hearty portions, inexpensive and totally delicious – beef cheeks braised in amarone with creamy polenta, pumpkin gnocchi smothered in smoked ricotta and minced pork, and the famous pastissada de caval, a rich, slow-cooked stew of horsemeat, which is almost becoming fashionable now after the tainted-beef scandal.